Recipe: Pumpkin Cream Cheese

I admit it, I'm a pumpkin junkie.  One of the main reasons I love fall is because pumpkin stuff is everywhere.  Just to name a few faves:

• The pumpkin spice latte at Starbucks
• The pumpkin donuts at Dunkin
• Pumpkin candles
• Pumpkin bread (thank you to my friend, E, for bringing me a homemade loaf last night!)
• Pumpkin pie

One of my new favorite things is pumpkin cream cheese.  I discovered a great recipe for this last year on one of the food blogs I follow, Gina's Skinny Recipes.  I've modified her recipe to be slightly less good for you and a little sweeter.  If you want the original, click here.

Here is my modified version (I also double her recipe so both B & I can eat this on bagels for breakfast - I like it on Cinnamon Raisin & Honey Wheat):

• 16 oz Philadelphia cream cheese
• 1 cup pureed pumpkin (canned is fine)
• 2 tsp vanilla
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp all spice
• 3 tbsp brown sugar
• pinch salt (tiny pinch)
• 1 tsp maple syrup

Combine all the ingredients in a medium bowl and beat until smooth. If you don't want to make a ton of this recipe, I would definitely half it - it does make a lot!

I think this would be awesome if you put chopped up walnuts in it as well, I might try that next time.

Enjoy!